Sherry, cream and butter elevate this from diner to fine-dining fare.
- Yield: 4 Servings
- ½ lb fresh Brussels sprouts
- 2 (3.5-oz) packages fresh oyster mushrooms
- 3 Tbsp canola oil, divided
- ½ tsp kosher salt, divided
- ¼ cup dry sherry
- ½ cup heavy cream
- 2 Tbsp butter
- 2 tsp fresh lemon juice
- ¼ tsp freshly ground pepper
How to Make It
- Remove discolored leaves from Brussels sprouts. Cut off stem ends, and thinly slice sprouts. Remove and discard mushroom stems. Cut mushrooms into 2-inch pieces.
- Heat 2 Tbsp. oil in a large skillet or sauté pan over medium-high heat. Add mushrooms; cook 4 minutes (do not stir). Turn mushrooms, and cook 1 more minute or until browned and crisp. Sprinkle with ¼ tsp. salt. Remove from heat; transfer mushrooms to a small bowl.
- Heat 1 Tbsp. oil in skillet over medium-high heat. Add Brussels sprouts; sauté 4 minutes or until tender. Sprinkle with ¼ tsp. salt. Add sherry, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add cream; cook over medium-high heat 1 minute or until slightly thickened. Add butter, 1 Tbsp. at a time, stirring until butter melts after each addition. Add reserved mushrooms; cook 30 seconds or just until thoroughly heated. Remove from heat; stir in lemon juice and pepper.